Gnocchi with Tomato & Mozzarella cheese Recipe

Gnocchi alla Sorrentina: this is the real name of this dish, today I want to present you a truly simple dish that I have always loved as a child. This dish makes me remember a lot all the Sunday I spent as a child with my grandmother the great cook of the Cuomo family in Napoli…..

Preparetion: (20Min.) Cut tomato, souted chopped garlic in olive oil, after flavoring the oil with the taste of garlic remove the garlic and add the tomato cans. Cook for about 3 minutes over low heat and add the chopped tomatoes and cook for another 3 minutes.at this point taste the sauce and check the acidity before adding the salt I usually add 3 maximum 4 pinches of salt. AND WE START TO BOIL THE GNOCCHI: (you can use ready-to-boil gnocchi even frozen but be sure they are potato gnocchi) add 3% of salt inside the water (it means that in 2 liters of water you will have to add 60 grams of salt)And wait for the water to start boiling, add the gnocchi and we wait until the gnocchi rise to the surface. (usually 4-5 minutes depending on the product you bought)After having drained every gnocchi we add them to the tomato sauce, them cook for a minute over a low heat and add half of the cubed mozzarella cheese, grated Parmiggiano cheese and cooke for another 1-2 minute. At the end add a teaspoon of extra virgin olive oil the rest of the mozzarella and the basil leas. SERVE EVERYTHING VERY QUICKLY!! Buon Appetito!!!

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Published by Salvatore Cuomo

Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother.
Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection.
A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza."
Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.
View all posts by Salvatore Cuomo